cherry rhubarb pie recipe

Written ByJenny Smyth Posted on
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The Best cherry rhubarb pie recipe

I’ve been making cherry rhubarb pie for years, and it’s always a crowd-pleaser. The combination of sweet and tart flavors is perfect for springtime, when rhubarb is in season.

I love how the tartness of the rhubarb balances out the sweetness of the cherries, creating a flavor profile that’s both refreshing and satisfying. As a home cook, I appreciate how easy it is to make this pie – just a few simple ingredients and some basic baking skills are all you need to create a delicious dessert.

My kids love helping me in the kitchen, and they’re always excited to be involved in the process of making this pie from scratch. We often make it for family gatherings and potlucks, where it’s always the first dessert to disappear.

Whether you’re looking for a special occasion dessert or just a quick weeknight treat, this cherry rhubarb pie recipe is sure to become a favorite in your household. The best part?

It’s actually relatively healthy compared to many other desserts out there – the fruit and veggies in this recipe make it a great option for those looking for a lighter treat. I could go on and on about why I love this recipe so much, but at the end of the day, it’s just a classic dessert that never fails to impress.

Cherry Rhubarb Pie Recipe

4.8 from 1621 votes

This classic cherry rhubarb pie combines the tartness of rhubarb with the sweetness of cherries, encased in a flaky pie crust. Perfect for spring and summer desserts.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, chilled and cubed
1/4 to 1/2 cup ice-cold water

For the Filling

4 cups fresh or frozen rhubarb, chopped
2 cups fresh or frozen cherries, pitted and halved
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt

For the Topping

1 tablespoon milk
1 tablespoon granulated sugar

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour, salt, and sugar.
3Add chilled cubed butter and mix using a pastry blender or fork until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing just until the dough comes together.
5Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish.
7Transfer the dough to the pie dish, pressing it into the bottom and up the sides.
8Trim the edges, leaving about 1/2 inch of overhang.
9Refrigerate the pie crust while preparing the filling.
10In a large mixing bowl, combine rhubarb, cherries, sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt.
11Mix well to ensure the fruit is evenly coated.
12Spoon the filling into the chilled pie crust, spreading it evenly.
13Roll out the second disk of dough to fit the top of the pie.
14Place it over the filling, trim the edges, and crimp to seal.
15Cut slits in the top crust to allow steam to escape.
16Brush the top with milk and sprinkle with sugar.
17Place the pie on a baking sheet lined with aluminum foil.
18Bake at 425°F for 15 minutes.
19Reduce the oven temperature to 375°F and bake for an additional 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
20If the edges of the crust begin to brown too quickly, cover them with aluminum foil.
21Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
22This allows the filling to set and makes it easier to slice.
23Serve warm or at room temperature, with a scoop of vanilla ice cream if desired.

🔧Equipment

Mixing bowl
Pastry blender or fork
Rolling pin
Pie dish
Mixing spoon
Baking sheet
Oven
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 45mg🧂Sodium: 300mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Tips: For a sweeter pie, increase the amount of sugar in the filling. To make an all-butter crust, substitute all the butter for shortening. You can also use a pre-made pie crust to save time.

This cherry rhubarb pie recipe is perfect for any occasion – whether you’re looking for a special treat or just a quick dessert option. Because it’s so versatile, you can enjoy it at room temperature or warmed up with vanilla ice cream – either way, it’s sure to be a hit!

For storage purposes, keep any leftover pie slices refrigerated at 40°F (4°C) or below for up to three days. When reheating leftovers, simply place them in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

❓ Frequently Asked Questions About Cherry Rhubarb Pie

Q: What kind of cherries are best for this recipe?

A: For this recipe, you’ll want to use fresh or frozen sweet cherries – they have a slightly sweeter flavor than tart cherries that pairs perfectly with the tartness of the rhubarb. If you can’t find fresh cherries in season, frozen will do just fine. Just be sure to thaw them first before using them.

Q: Can I use other types of sugar instead of granulated sugar?

A: While granulated sugar works best in this recipe, you can also use brown sugar or honey as substitutes if you prefer. Keep in mind that using these alternatives will change the flavor profile slightly – brown sugar adds a rich caramel flavor while honey gives it a hint of floral sweetness.

Q: How do I know if my rhubarb is ripe?

A: Rhubarb is typically ready to use when it’s bright red or pink in color – avoid using green stalks as they may not be as sweet or tender as their red counterparts.

Q: Can I make this pie ahead of time?

A: While it’s technically possible to assemble and bake the pie ahead of time, I recommend assembling it just before baking – this ensures that your crust stays flaky and your filling stays evenly distributed.

Q: What if I don’t have an oven-safe pie dish?

A: You can use any type of pie dish you have on hand – just be sure to adjust your baking time accordingly based on the size and material of your dish.

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